INGREDIENTS

For the shrimps:

• 1 package peeled shrimps (7 THALASSES)
• 2 tbsp olive oil
• ¾ tsp smoked paprika
• zest of one medium lemon
• salt and pepper

For the pasta:

• 150 g spaghetti
• 2 tbsp olive oil
• 4 garlic cloves, finely chopped
• 40 g baby spinach
• 70 ml white wine
• 25 ml lemon juice
• 30 ml pasta cooking water

For serving:

• Pink peppercorns
• Fresh parsley, finely chopped

METHOD

Defrost the shrimps, drain them well, and pat them dry with paper towels.
Add olive oil, salt and pepper, smoked paprika, and lemon zest to the shrimp. Mix well and let them marinate for 15 minutes.
Meanwhile, boil the spaghetti in plenty of salted water.
Heat a non-stick pan over high heat and sauté the shrimp for about 2 minutes, turning them on both sides. Remove and set aside.
Lower the heat and, in the same pan, add the olive oil for the pasta and the garlic. Sauté the garlic for 2–3 minutes until fragrant. Add the spinach and stir until wilted. Deglaze with the white wine and let the alcohol evaporate.
Add the cooked pasta along with a little of the reserved pasta water. Pour in the lemon juice, stir well, and return the shrimp to the pan. Add a little extra lemon zest, a pinch of smoked paprika, and season with salt and pepper to taste.
Mix everything well and serve, garnished with pink peppercorns and chopped parsley if desired

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)